Tony Zentgraf
Seared Lingcod with Citrus Infused Compound Butter is amazing! Cook the fish on a cast iron skillet or on a soapstone on the grill this will develop a crust on the fish is key to get some depth of flavors and textured of this dish.
When I cook I try to use what I have on hand for ingredients, although it is not always possible. The compound butter for this recipe is one of those inspirations of using what was in the fridge.
I had picked up some fermented garlic from Whistling Duck Farm in the Applegate Valley. Staring into the fridge to see what I could pair with it and it came to me. Grain mustard, hot honey, oranges, shallots and some seasoning. Boom! Compound butter ingredients.
Citrus, Honey, Mustard, & Fermented Garlic
The pairing of citrus, mustard, garlic, shallots and hot honey provided a sweet citrus with a bite from the grain mustard, shallots and fermented garlic. Not to mention the hot honey. Although as I have found, the hot honey when added as an ingredient provides a mild spice while letting the honey come though.
Hot Honey was picked up from Joey’s Hot Sauce, his lineup of hot sauces is packed with flavor and his Hot Honey will be a new favorite ingredient. Watch Joey Repice’s Exploring the Source Interview here.
Searing a Crust on the Fish is Vital
Searing the lingcod on the soapstone on the Kamado Joe Jr gave the fish an awesome crust. I melted the compound butter over the fish and served immediately.
Serve some additional crumbles of the compound butter for a bit of fresh flavor. Top with some fresh basil, this complemented the lingcod and was amazing.
I really recommend giving this a try. It could be done with other fish. The flakiness of the lingcod gave pockets where bitter could melt into and settle.
Port Orford Sustainable Seafood – From the Coast to Your Refrigerator
I picked up this Lingcod from Port Orford Sustainable Seafood when I did the Exploring the Source Interview with Aaron and Kean. I had lunch at The Galley, Port Orford Sustainable Seafood’s newest addition.
In front of their processing room they have added an area to prepare fresh fish and some specials. That day they had a Black Cod Bowl with rice and an Asian slaw; it was delicious.
They also sell fresh fillet fish from the recent catch and frozen cryovac packed portions. I picked up some Halibut and Lingcod to bring home.
Pan Seared Halibut & Crab with Coconut Red Curry Sauce Recipe
Look for more info on Port Orford Sustainable Seafood in the Exploring the Source video interview
For more info on Port Orford Sustainable Seafood CSF Program visit their website
Enjoy!
Cast Iron Seared Lingcod with Citrus and Fermented Garlic Compound Butter (GF)
Print RecipeRecipe Multiplier
Citrus Compound Butter
- 4 oz Salted Butter softened
- 1 ea Shallot fine minced
- 1 tsp Fermented Garlic (roasted garlic or raw)
- 1 tsp Grain Mustard
- 1 tsp Hot Honey
- 2 ea Fresh Mandarin Oranges Juiced
- 1 tsp Fresh Lemon Juice
- 1 tsp Black Pepper
- ½ tsp Kosher Salt
Lingcod Seasoning
- 4 ea 6 oz Ling Cod Fillet
- 2 tsp Vegetable Oil as needed
- 1 tsp Kosher Salt
- ½ tsp White Pepper
- ½ tsp Granulated Garlic
- ½ tsp Granulated Onion
- 2 tbsp Basil chiffonade
Instructions
Making the Compound Butter
- Soften the butter to room temperature.
- Fine mince the shallot.
- If using fresh or roasted garlic, mince the garlic.
- Juice the mandarin oranges and lemon juice.
- In a bowl, break down the butter until it is smooth.
- Combine all ingredients and mix well to combine.
- The lemon and orange juice may not fully incorporate into the butter. If it doesn’t refrigerate for 10-15 minutes to firm up the butter. Don’t let the butter become too hard.
- After the butter has firmed up in the refrigerator, try to fold the butter and citrus juice to incorporate the juice. If it still does not incorporate, no worries.
- Lay out about 12" of plastic wrap on the counter. Place the mixed compound butter onto the center of the plastic wrap.
- Form the butter into a cylinder.
- Fold the plastic wrap closest to you over the compound butter.
- Roll the plastic wrap and butter so it covers the bitter tightly.
- Hold the ends of the plastic wrap at both ends of the rolled butter.
- While holding the ends, roll the plastic wrapped butter back toward you.
- The cylinder of butter should tighten as you roll.
- Refrigerate the compound butter for 1 hr to overnight to harden.
- When ready to serve, remove the compound butter from the refrigerator and slightly soften. You can cut rounds of butter or crumble. In this recipe it will not matter if it crumbles because the butter will be melted over the fish.
Searing the Ling Cod
- Preheat your cast iron pan or grill with a cast iron plate or soapstone.
- Mix together the Salt, White Pepper, Granulated Garlic and Granulated Onion
- Season the portioned fish. You may not need all of the seasoning. Save seasoning for seasoning vegetables or other another use.
- Oil the cast iron or soapstone, place the fish onto the cooking surface.
- Allow the fish to sit for 3-4 minutes on the first side to develop a nice crust.
- Turn the fish and sear the second side for 2-3 minutes.
- While the fish is searing on the second side add crumbles or a slice of the Citrus Compound Butter to the seared crust. The butter will melt into the fish as if finishes cooking.
- Remove the fish when the butter is melted and the fish is cooked to your liking.
- Serve with additional butter crumbled on the fish when plating. Top with the Basil Chiffonade, this adds great complimentary flavor to the fish and compound butter. Enjoy!
Video
Video
Packed with flavor!